Tagged Questions

Carbonation refers to dissolved carbon dioxide (CO2) in beer, wine or soda. The container holding the liquid is held under pressure like in a keg or bottle. When the pressure is reduced, the carbon dioxide is released from the beverage as small bubbles.

Does anyone have an idea if larger bottles (half liter) are harder to carbonate than smaller ones (1/3 liter)?
I think the problem is that I had a Belgian ale (6.5%) is a secondary and when bottling, ...